Food FOOD AND TRAVEL Recipes

Roasted Corn & Tomato Summer Salad with Lemon-Basil Yogurt Dressing

Written by Casey

Summer recipe for Roasted Corn & Tomato Summer Salad with Lemon-Basil Yogurt Dressing

Anything with roasted corn, avocado, and lettuce I instantly I love. This reminds me of the salads my mom used to throw together for dinner on a hot day in June. Mmm. delicious and healthy, what more can you ask for?

Salad Ingredients:

  • 3 cups romaine, chopped
  • 2 cups baby spinach
  • 1 avocado, diced
  • 1.5 cups cherry or grape tomatoes, halved
  • 1 cup sweet corn, fresh or frozen and defrosted
  • 1/2 red onion (optional)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry basil
  • 1 teaspoon lemon juice
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 2 eggs, hard-boiled

Lemon Basil Yogurt Dressing Ingrediants:

  • 6 ounces (3/4 cup) low-fat Chobani yogurt
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 tablespoon lemon juice (approximately juice of two lemons)
  • 1/4 cup fresh basil, chopped\

Ingredients and image [ via ]

About the author

Casey

BLEU. She's an oasis child busy being born in New York. She lives in the East Village and spends time writing, reading, making movies, shopping at Chrome Hearts and Opening Ceremony. You might find her indulging at Momofuku, or, she is spinning off those calories at Equinox while simultaneously doing homework.

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